@vladimir94topke 9 September 2020 more from that month

Fish stew

Imagine how much fish I ate when I cleaned it myself. I didn't let them do it in the store, because they wanted to charge me twice as much, and the fish markets where they normally clean fish for free didn't work… And so I went to clean it, and I didn't do it for years. I remember doing that with my dad until I got married. Then I got married and never again, interesting :) I took one fed carp (they are the best for soup because they are mania, while wild carp are for the oven) of 2300 gr and prepared fish stew from it, and baked a few pieces. Components: I had a 2300 gr carp from which I took the head (be sure to clean the gills), a tail without feathers and another part until the beginning of the "horseshoe". I baked "horseshoes". 3 larger onions 1 tablespoon dry spice 1 tablespoon ground red pepper 1 boy for fish soup Preparation: I did it all in the house, in the sherpa, so you can too, it has to be in the kettle to be delicious. Peel an onion and chop it as finely as possible, it is even better to blend it, or if you do not have a blender, grind it on a meat grinder. Add 2 cups of water and dry garlic to the onion and let it simmer. Add a little water and simmer until everything turns into a porridge. Then add the paprika and fant, more water, about 1 liter and let it boil. When it boils, lower the fish slowly and simmer on low heat for 30 minutes. It is enough for the fish to cook for half an hour, so be careful with adding water, not to add more water and then while you are waiting for the excess water to evaporate, the fish will fall apart. To keep the fish in the soup or paprika piece, add 100 ml of tomato juice or 1 tablespoon of vinegar (the vinegar evaporates). To get a fine, thick stew of soup, you need to have it with two fingers above the fish, everything is more than that. Pleasant.